APPETIZER

East Coast oysters (gf), traditional garnishes 3ea

burrata & beet (gf, v), marinated heirloom tomatoes, cucumber, radish 16

beef carpaccio, chutney of root vegetables, baby arugula, Parmesan gnocchi 17

charcuterie board for two, chef’s selection of hand-crafted cured meats and artisan cheeses, housemade vegetable pickles, crusty bread 31

gf – gluten free | v – vegetarian

MEATS


all our beef is sourced from Wellington County, grass fed, prime grade and aged a minimum of 42 days
served with potato gratin and choice of sauce: bordelaise, béarnaise, peppercorn, mushroom


filet mignon (gf) 6oz 38|8oz 44

striploin (gf) 12oz 39

veal chop (gf) 10oz 38

roasted Ontario lamb rack, fresh mint sauce, baby pea, pecorino, sweet potato, caponata 28|42

gf – gluten free

PASTA & RISOTTO

all pastas are handcut and made in-house

tagliolini vongole, littleneck clams, lemon preserve, fresh herbs 26

lobster risotto, Nova Scotia lobster and broth, Parmesan (gf) 32

gf – gluten free

SIDES

marinated olives (gf, v), chili, garlic, lemon 6

housemade giardiniera (gf, v), seasonal pickled vegetables 6

5th french fries (gf, v), herbs with 5th seasoning 7| truffled 12

pasta: vongole 9

braised heirloom carrots (gf, v), honey glazed 8

sautéed greens (gf, v), olive oil, spices, shallot 10

forest mushrooms (gf, v), herbs, lemon zest 10

gf – gluten free | v – vegetarian

DESSERT

verrine of lemon cheesecake with limoncello 12

flourless chocolate delight, housemade vanilla ice cream 12

strawberry Napoleon, layered strawberries, custard, puff pastry 12

domestic & artisan cheese board, selection of three cheeses, dried fruits, nuts, jelly 15

SUMMERLICIOUS MENU: July 7-23

Enjoy Toronto’s premier food festival on our newly renovated rooftop terrace! See The Menu

CHEF’S TASTING MENU

Let our chefs take over and serve up their best. Order table-side or in advance at 416-979-3005 or thefifthgrill@thefifth.com